WASHOKU.COM

Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Sunday, December 23, 2018

Amberjack Sashimi from Himi, Toyama Prefecture, Japan

image of Amberjack Sashimi from Himi, Toyama Prefecture, Japan by Naoko Takagi

image of Amberjack Sashimi from Himi, Toyama Prefecture, Japan by Naoko Takagi

image of Amberjack Sashimi from Himi, Toyama Prefecture, Japan by Naoko Takagi




Amberjack Sashimi from Himi, Toyama Prefecture, Japan

December is the best harvest season for this fish. It’s fatty, fresh, rich texture is delectable.


富山県氷見産ブリのお刺身

こちらに氷見産のブリの旨さが詳しく載っています。(https://beauty-hokuriku.com/p/buri2014 )







Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Wednesday, December 12, 2018

Roasted Venison With Cranberry Sauce

image of Roasted Venison With Cranberry Sauce by Naoko Takagi
Roasted Venison With Cranberry Sauce

Roasted Venison With Cranberry Sauce



Roasted Venison With Cranberry Sauce

The burgundy color alludes to a warm on a winter night.


ローステッドベニソン

鹿肉のロースト。鹿の好物、クランベリーのソースで頂きます。
全体をバーガンディ色で統一し、冬の一品として仕上げます。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Thursday, November 29, 2018

Grilled King Crab With Watercress Sauce

image of Grilled King Crab With Watercress Sauce by Naoko Takagi
Grilled King Crab With Watercress Sauce

image of Grilled King Crab With Watercress Sauce by Naoko Takagi
Grilled King Crab With Watercress Sauce



Grilled King Crab With Watercress Sauce

The combination of the king crab meat and sudachi (a Japanese citrus) juice adds an excellent flavor. The green sauce is made with fine bonito and kombu (kelp). The red king crab meat and watercress green will be a nice Christmas dish.


タラバガニのグリル クレソンの餡掛け

タラバガニの身にスダチの酸味が絶妙に合います。丁寧に取った鰹と昆布の出汁にさわやかなクレソンが色を添えます。クリスマスにぴったりな一品です。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Thursday, November 22, 2018

Ikura (Salmon Roe) And Beets Roll Sushi Star Version

images of roll sushi of ikura and beets by Naoko Takagi

images of roll sushi of ikura and beets by Naoko Takagi




Ikura (Salmon Roe) And Beets Roll Sushi Star Version


The chef was inspired by the night sky of winter to make this dish.
The sushi rice was mixed with beets juice. Ikura adds some saltiness to finish up this dish.


ビーツといくらの巻き寿司 スター仕様


冬の澄んだ夜空にインスパイアされた一品。
ビーツのジュースで酢飯が和えられています。いくらの塩気で最後に味を整えます。







Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, August 21, 2018

Hamo sushi

image of hamo bozushi by naoko takagi
Hamo sushi

image of hamo bozushi by naoko takagi
Hamo sushi

image of hamo fish prep by naoko takagi
Preparing hamo fish



Hamo sushi

Grilled dagger-tooth pike conger sushi roll is one of the seasonal Japanese summer fish dishes enjoyed by many in the summer. It’s pleasant, but when paired with the right preparation and sauces, it can quite delicious.


鱧の棒寿司
夏の定番の一品。「付け焼き」は通だけでなく万人に愛される鱧の調理法のひとつです。鱧も棒寿司にしてしまうと、いくらでも食べてしまいます。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Friday, August 17, 2018

Grilled Miyazakigyu Ribeye

image of grilled miyazakigyu by Naoko Takagi
Grilled Miyazakigyu Ribeye



Grilled Miyazakigyu Ribeye

Grilling A5 grade Miyazakigyu beef requires a high level of skill to make it stand out from other beef that is also grilled. With the right technique and ingredients and cut of beef, it will nearly melt in your mouth.
Japanese wagyu is different from American beef. It is richer in fat compared to American beef which is a leaner meat. So if you like steaks, try miyazakigyu beef.


宮崎牛リブアイのグリル

宮崎県から産地直送のA5ランクの最高級宮崎牛リブアイをシンプルに頂きます。
塩だけで調味され、高い技術を持った職人によって絶妙の焼き加減で提供されるこの一品には、普遍的な美味しさがあります。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Friday, July 27, 2018

Hamo Soup

Image of hamo soup by Naoko Takagi

Image of hamo soup by Naoko Takagi

Image of hamo soup by Naoko Takagi



Hamo Soup

A piece of hamo (dagger-tooth pike conger) meat prepared by an experienced chef, served with umeboshi (pickled Japanese plum) in a chicken soup topped with sea beans.


鱧のスープ仕立て

職人の腕が問われる「骨切り」を施し、葛を打って、湯がいた鱧の身を梅と相性の良い、鶏のスープで頂きます。最後にシーアスパラガスを添えて。夏のさわやかな一品です。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Saturday, June 30, 2018

Grilled Young Ayu Fish

Image of ayu fish by Naoko Takagi
Grilled Young Ayu Fish

Image of ayu fish by Naoko Takagi
Grilling ayu fish with seaweed salt

Image of ayu fish by Naoko Takagi
Arranged on the plate


Grilled Young Ayu Fish


稚鮎の塩焼き

毎年食べたい夏の一品。
パースレイン(ほろ苦)とモリーユ茸(酸味あり)を添えて。よもぎパウダー(ほろ苦)でさらに苦味を添えます。苦味が旨いビールと抜群の相性です。








Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, June 26, 2018

Simmered White Asparagus with Sea Urchin and Onsen Eggs

Image of Simmered White Asparagus with Sea Urchin and Onsen Eggs by Naoko Takagi




Simmered White Asparagus with Sea Urchin and Onsen Eggs

White asparagus is a tasty seasonal vegetable that grows in spring. The most famous varieties are from France. Thick and rich, white asparagus need not be just a side dish, it can make an exquisite main dish, vegetarian style. This white asparagus simmered in dashi is juicy and appetizing.


ホワイトアスパラガスの煮浸し

春を代表する野菜のひとつにホワイトアスパラガスがあります。フランス産が特に有名ですが、一本一本がとても肉厚で、それだけでメインになりうる高級食材です。しっかりとお出汁を含んだホワイトアスパラは、ひとくちで口の中が陽気な幸せに包まれます。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Monday, May 7, 2018

Spring Vegetables and Shellfish





Spring Vegetables and Shellfish

 Spring is the best season to enjoy delicious shellfish dishes. This dish is made with pen shell, aoyagi, heart clam, common orient clam, Japanese ivory shell and fiddle head, bamboo shoot, ramp, broccoli rabe, sugar pea and topped with red sea bream milt sauce.
 Many Japanese people would argue that this dish represents the best of the season, but they say that about most Spring dishes because there are so many tasty choices in Japanese cuisine.



春野菜と貝 鯛の白子ソース

貝類も春が旬のものが多いです。今回の一品は春の貝を目一杯頂ける一皿です。
予め各々ひと仕事施されたタイラ貝、アオヤギ、トリ貝、はまぐり、バイ貝とこごみ、たけのこ、行者ニンニク、菜の花、シュガーピーを鯛の白子ソースで頂きます。一皿で春が満開の一品です。




Friday, May 4, 2018

Sakuradai (Japanese Red Sea Bream)

image of Sashimi of Sakuradai (Japanese Red Seabream) by Naoko Takagi
Sashimi of Sakuradai (Japanese Red Sea Bream)

image of Sashimi of Sakuradai (Japanese Red Seabream) by Naoko Takagi
Sashimi of Sakuradai (Japanese Red Sea Bream)



Sakuradai (Japanese Red Sea Bream)

A sashimi dish made with Sakuradai (cherry blossom red sea bream, caught in Spring time). Red seabream is a type of fish that you can enjoy with many kinds of cooking. Enjoying this fish as sashimi is one the best ways to eat it. Chilly sake compliments this dish well.


桜鯛のお造り

桜鯛(ここでは春先に獲れる真鯛を指す)のお造り。どんな調理法でも美味しく食べられる鯛。お刺身でも抜群です。春の陽気を浴びた一日の終わりに、季節を先取る冷酒と頂きたいものです。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Wednesday, April 18, 2018

Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches

Image of monaka shot by Naoko Takagi
Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches
Image of monaka shot by Naoko Takagi
Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches


Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches

Read about "Monaka".






Chef: Hirohisa Hayashi
Photos: Naoko Takagi

Wednesday, March 28, 2018

Cherry Trout

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi


Cherry Trout

This Spring, Hirohisa presents lightly pickled cherry trout. The trout is marinated lightly in soy sauce. Then, it is dressed with pickled wasabi flower and cherry blossoms. The flowers are pickled with salt rather than soy sauce. Culturally, in Japan, this dish evokes the beginning of Spring.


サクラマスの漬け

春が旬のサクラマスを漬けで頂きます。わさびの花の塩漬けと桜の花と一緒に。春な気分の上質な一品です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, March 18, 2018

Wagyu Ribeye from the Miyazaki Prefecture, Japan






Wagyu Ribeye from the Miyazaki Prefecture, Japan

Import deregulation for Wagyu beef has begun in United States, so you can enjoy Wagyu beef from Japan for a more reasonable cost now. One of the types of Japanese Wagyu beef is called Miyazakigyu. The -gyu ending on both words means beef. This will make it easier to distinguish from other menu items, when no translation is available. It is also imported into the U.S.. The beautiful marbled composition of Wagyu is not only appetizing, but also extremely tender with the umami flavor the Japanese are known for around the world. Don't miss the chance to try Wagyu beef if the opportunity presents itself.


宮崎牛のリブロース

アメリカで和牛輸入の規制緩和がスタートしました。
アメリカで霜降りの和牛が食べられるのです!アメリカ産の牛肉と和牛は全く別物と行っても過言ではありません。それぞれの美味しさがあって甲乙を付ける事はできませんが、和牛を初めて口にするアメリカ人の反応は一様に「Wow.(幸)」です。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, March 4, 2018

A Fish Dish Taiyaki Style

image of Taiyaki dish copyright Naoko Takagi

image of Taiyaki dish copyright Naoko Takagi

image of Taiyaki dish copyright Naoko Takagi




A Fish Dish Taiyaki Style

Meals are not only our fuel but also entertainment for us. A great chef makes both elements his or her mission in the kitchen.
This taiyaki dish idea came from this joint mission.
Taiyaki is a popular snack in Japan. This dish is made with actual red snapper meat instead of regular red sweet bean paste and served as a dish in Kaiseki cuisine.
The sauce is made with red snapper milt and lily root.
It is as eye catching as it is satisfying.



鯛のたい焼き

食事はエンターテインメントでもあります。レストランのシェフ達は美味しいものを作るだけでなく、お客さんをいかに楽しませるかも使命のひとつであります。
この鯛のたい焼きは、シェフのそんな思いから生まれました。
日本の定番おやつであるたい焼きを、懐石料理の魚の一品として提供します。
たい焼きの中身は鯛の身とすり身が詰まっており、ソースは鯛の白子と百合根で頂きます。

見た目から心が躍る、楽しいながらも魚のディッシュにふさわしい一品です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, February 25, 2018

Homemade Plum Wine (Umeshu)

image by Naoko Takagi
Plum Wine and Shiso

image by Naoko Takagi
Plum Wine



Plum Wine

Making plum wine depends on the quality of the plums you have. There are many other factors that affect the making a great of a great plum wine. For instance, farming techniques, weather, environmental conditions, etc.. When all of these factors happen in just the right way, a superior wine results.


梅酒

梅酒の美味しさは梅の善し悪しで大きく左右されます。梅を育てる農家やその年の天候、環境の変化等全ての要素が梅酒の梅作りに作用します。まさに天の恵みの一滴と言える飲み物です。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Saturday, February 17, 2018

Sake Lees NY Cheesecake

image by Naoko Takagi
Sake Lees NY Cheesecake



Sake Lees NY Cheesecake

New York cheesecake made with sake lees and tofu by a Japanese cuisine chef. Serving this as a dessert is an unique way to finish up a Japanese course.


酒粕のニューヨークチーズケーキ

日本料理の食事のフィニッシュとして日本料理の味で締めくくるのは酒粕と豆腐で拵えたニューヨークチーズケーキ。トレンドと伝統を再構築した、日本料理のシェフの心遣いが伝わるユニークな一品です。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, February 6, 2018

Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce

NAOKO TAKAGI
Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce


Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce

Jelly made with Miami yellow dragon fruits and sake (daiginjo), topped with homemade cranberry sauce. Tropical taste with a strong sake compliments the sweet and sour cranberry flavor of the dish.


マイアミ産イエロードラゴンフルーツと大吟醸のゼリー 

甘みの強いイエロードラゴンフルーツと華やかな日本酒大吟醸のゼリー。トップにはクランベリーのソースを添えて。さわやかな甘みときらびやかな大吟醸の香りを口の中で認めたら、クランベリーの甘いながらも酸味が全体を心地よく占める一品です。大人のうれしいデザートです。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, January 30, 2018

Snow Crab Rice (Kani-meshi)

NAOKO TAKAGI
Snow Crab Rice (Kani-meshi)




Snow Crab Rice (Kani-meshi)

Rice made with snow crab broth, kanimiso paste, snow crab meat, salmon roe, and nori, topped with homemade bottarga.


かにめし

旬のズワイガニをかにめしで。カニから取った出汁で炊いたご飯に、かに味噌、かに脚肉、唐墨、いくら、のりで仕上げます。冬の贅沢な一品です。








Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi